Gluten free hazelnut raspberry brownies

Jacqueline Alwill

Brown Paper Nutrition

Have you ever picked up a pack of hazelnut meal at the grocers or wholefood market? If not, then THIS my friends should be an ingredient you have in your fridge (right next to old trusty almond meal) on the reg. It is truly scrumptious in baking and raw treats (hi Nutella inspired bliss balls for a weekday kick!) including this absolutely divine Gluten Free Hazelnut Raspberry Brownie recipe. If you only shop at the big supermarkets you’ll find it there too, you don’t have to go out of your way to hunt it down – simple right? And so worth it. Enjoy this treat, it’s a goodie for the weekend to share with friends.


Serves 12

Gluten free : Dairy Free :  Vegetarian

1/3 cup extra virgin olive or coconut oil

3/4 cup raw cacao powder

1/2 cup coconut sugar

3 free range eggs

2 teaspoons vanilla extract

1 1/2 cups hazelnut meal+

3/4 cup chopped dark chocolate

3/4 cup frozen or fresh raspberries

Heat oven to 170C and line a 15x22cm (or thereabouts) baking tin with greaseproof paper. In a bowl which together oil, cacao, coconut sugar, eggs and vanilla until creamy. Add hazelnut meal and dark chocolate pieces and mix. Pour into lined tin or dish, press raspberries around the brownie mix and then place in middle of oven to cook for 30 minutes. Cool in tin completely for around 30-40 minutes, then slice and enjoy.